{"created":"2023-06-20T13:41:01.941448+00:00","id":313,"links":{},"metadata":{"_buckets":{"deposit":"4a1b1f21-bbb3-4d70-aa76-af63f0207adb"},"_deposit":{"created_by":3,"id":"313","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"313"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00000313","sets":["6:23:30"]},"author_link":["406","405","403","404"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"37","bibliographicPageStart":"31","bibliographicVolumeNumber":"44","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"1)二等検および三等検羅臼昆布から強酸性陽イオン交換樹脂処理と等電点晶析によってうま味成分(グルタミン酸、アスパラギン酸)の混合結晶を簡単に得ることができた。2)強酸性陽イオン交換樹脂処理で、溶離液として3種類のアンモニウム塩(酢酸アンモニウム、塩化アンモニウム、炭酸アンモニウム)の水溶液を用いたが、アミノ酸の精製には適していないことがわかった。3)強塩基性陰イオン交換樹脂処理で、酢酸を溶離液に用い、減圧濃縮後、濃縮液を静置するだけでうま味成分の混合結晶が得られた。4)強酸性陽イオン交換樹脂処理の後、強塩基性陰イオン交換樹脂処理によってうま味成分の精製を試みた結果、1種類のイオン交換樹脂単独処理より収量は低かったが、うま味成分(グルタミン酸、アスパラギン酸)以外の夾雑アミノ酸(アラニン)を除くことが出来た。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"5","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004724431","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11520347","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"藤女子大学人間生活学部食物栄養学科 "},{"subitem_text_value":" 藤女子大学人間生活学部食物栄養学科人間生活学研究科食物栄養学専攻"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"千葉, ひとみ"},{"creatorName":"チバ, ヒトミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"403","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"知地 英征"},{"creatorName":"チジ, ヒデユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"404","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"CHIBA, Hitomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"405","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"CHIJI Hideyuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"406","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-08-22"}],"displaytype":"detail","filename":"KJ00004724431.pdf","filesize":[{"value":"611.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004724431.pdf","url":"https://fujijoshi.repo.nii.ac.jp/record/313/files/KJ00004724431.pdf"},"version_id":"b88fa1e5-5e00-494d-a3f4-9053dab0b9ea"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"昆布からうま味成分の簡易晶析法","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"昆布からうま味成分の簡易晶析法"},{"subitem_title":"Simplified methods for isolating Umami compound from kelp (Laminaria japonica var. diabolica)","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["30"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-22"},"publish_date":"2016-08-22","publish_status":"0","recid":"313","relation_version_is_last":true,"title":["昆布からうま味成分の簡易晶析法"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:10:52.847593+00:00"}